Place the unpeeled potatoes in a large pot, add 3 teaspoons (1 tablespoon) of salt and add water to cover the potatoes by at least 8 cm or 3″.

Bring the water to a boil, then reduce the heat to a rapid simmer and cook the potatoes for 15-20 minutes or until a fork can pierce the centre easily.

Drain the potatoes and once they have slightly cooled, peel off the skin. It will come off easily (you can use a butter knife and I use a clean tea towel to hold the potatoes if they are too hot to handle).

Place the potatoes back into the warm pan and mash them using a fine potato masher (one with small holes) OR pass the potatoes through a ricer (see note 3).

Add the milk, remaining 1 teaspoon of salt and butter to the potatoes. Use a spatula to combine.

Store the mashed potatoes in airtight, freezer-safe containers. I find a container holding 500 g/1 lb is perfect for one family dinner serving (and this recipe makes approximately three of these containers, depending on the size of your potatoes).

Refrigerate for up to 3 days or freeze for up to 3 months.

Microwave the mashed potatoes for 2 minutes, lid ajar. Stir well and microwave for a further 2 minutes, lid ajar. Allow to stand for 1 minute before serving. For extra creaminess, stir through an additional ¼ cup milk or ¼ cup thickened/heavy cream.

Microwave the mashed potatoes for 4 minutes, lid ajar. Stir well and microwave for a further 4 minutes, lid ajar. Allow to stand for 1 minute before serving. For extra creaminess, stir through an additional ¼ cup milk or ¼ cup thickened/heavy cream.